Chocolate Bundt Christmas Wreath (Printable Version)
Festive chocolate Bundt shaped like a wreath, glazed and adorned with sugared cranberries and rosemary.
# What You'll Need:
→ Cake
01 - 2½ cups all-purpose flour
02 - 1 cup unsweetened cocoa powder
03 - 2 tsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup unsalted butter, room temperature
07 - 2 cups granulated sugar
08 - 4 large eggs
09 - 1 tbsp vanilla extract
10 - 1½ cups buttermilk
→ Chocolate Glaze
11 - 1 cup semisweet chocolate chips
12 - ½ cup heavy cream
13 - 2 tbsp unsalted butter
→ Decoration
14 - ½ cup fresh cranberries
15 - ⅓ cup granulated sugar
16 - 4–5 sprigs fresh rosemary
17 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F. Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is coated to prevent sticking.
02 - In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the room-temperature butter and granulated sugar using an electric mixer until pale, light, and fluffy, approximately 3 minutes. Add the eggs one at a time, beating thoroughly after each addition. Blend in the vanilla extract.
04 - Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold gently until just combined — avoid overmixing to keep the crumb tender.
05 - Pour the batter evenly into the prepared Bundt pan, smoothing the surface with a spatula to ensure an even bake.
06 - Bake on the center rack for 45–50 minutes, or until a wooden skewer inserted into the thickest part of the cake emerges clean.
07 - Let the cake rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack. Allow to cool completely before glazing.
08 - In a small saucepan, heat the heavy cream over medium-low until just steaming — do not boil. Pour the hot cream over the chocolate chips and butter in a heatproof bowl. Let stand for 2 minutes, then whisk until glossy and smooth.
09 - Drizzle the chocolate glaze over the completely cooled cake, allowing it to flow naturally down the sides for an elegant drip effect.
10 - Lightly dampen the fresh cranberries with water, then roll them in granulated sugar until evenly coated. Let them dry on a wire rack. Arrange the sugared cranberries and rosemary sprigs around the top of the cake to mimic a wreath. Finish with a light dusting of powdered sugar for a snowy finish.
# Expert Hints:
01 -
- The combination of rich chocolate cake and glossy chocolate glaze creates the perfect indulgent balance
- Those sugared cranberries and rosemary transform dessert into an edible centerpiece that sparks conversation
02 -
- Greasing every crevice of the Bundt pan thoroughly prevents any sticking disasters
- Room temperature ingredients incorporate better and create a more uniform texture
03 -
- Run a thin knife around the edges after 15 minutes of cooling for easy release
- Warm your knife slices with hot water for cleaner cuts through the glaze